Sweet, Salty Chicken breast jangjorim (soy braised chicken breast)
A tender side dish made by shredding boiled chicken breast along the grain and braising it in sweet and savory soy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish takes chicken breast, which tends to be dry, boils it tender, shreds it along the grain, and braises it in a sweet and savory sauce. Boiling it with aromatics removes gamey odors, and simmering until a shallow layer of broth remains keeps the texture moist. It is not too salty and has a pleasant sweetness, making it great for kids too.
- Servings
- about 3–4 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken breast300 g
- Garlic10 cloves
- Dried Cheongyang chili pepper (hot green chili)1
First boiling ingredients
- Water1 cup
- Large green onion (daepa)1/2 stalks
- Ginger1/2 knobs (thumbnail-sized)
- Whole black peppercorns1 tsp
Braising soy sauce
- Water1.5 cups (1 1/2)
- Regular soy sauce (jin-ganjang)4 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- If you have bay leaves, adding 1 leaf is also good.
- Instead of dried Cheongyang chili pepper, you can slice and add regular Cheongyang chili pepper.
Steps
1. Add large green onion, ginger, and whole black peppercorns to 1 cup of water and bring to a rolling boil.
If you have bay leaves, adding 1 leaf is also good.
2. Add the chicken breast and boil for about 10 minutes.
These are two pieces of chicken breast from a medium chicken.
3. Shred the boiled chicken breast along the grain.
4. Add all the braising soy sauce ingredients, along with the garlic and dried Cheongyang chili pepper, and bring to a boil.
I added spicy dried Cheongyang chili pepper to cut through any greasiness, but you can also slice and add regular Cheongyang chili pepper.
5. Add the chicken breast and simmer over medium heat.
6. Braise until a shallow layer of broth remains to finish.
If you braise it until no broth is left, it will not taste moist, so it is better to leave a little behind.
Ppunwife's tips
- If you braise it until no broth is left, it will not taste moist, so it is better to leave a little behind.
FAQ
Can I use regular Cheongyang chili peppers instead of dried Cheongyang chili peppers?
It is completely fine to slice and use regular Cheongyang chili peppers.
Is there a way to reduce the dryness of chicken breast and keep it moist while braising?
You can keep it moist by turning off the heat and finishing when a shallow layer of broth still remains, rather than letting the liquid boil away completely.
Can I add bay leaves when boiling the chicken?
It is also good to add 1 bay leaf when boiling the water with the aromatics.
